Salmon in the Loop

MARY ELLEN RAESpecial to The Times

I like to serve Chinese long beans because they make quite a presentation. It's fun to loop or braid the 2- to 3-foot-long beans around fish filets or steak.

This Asian-flavored salmon recipe pairs nicely with the beans. While the salmon is in the oven, cook the beans in boiling salted water until tender, 3 to 4 minutes. You'll find them at many supermarkets and farmers markets.

Look for black and white sesame seeds at Asian markets, where they're less expensive.

Plate and kitchen towel from William-Sonoma stores.

Sesame Salmon

Active Work Time: 15 minutes

Total Preparation Time: 30 minutes

1 shallot, finely minced

1 1/2 teaspoons soy sauce

1 teaspoon sesame oil

1 tablespoon Dijon mustard

1 1/2 teaspoons Sherry

1 tablespoon brown sugar

1/2 cup white sesame seeds

1/2 cup black sesame seeds

4 (4- to 5-ounce) salmon filets

2 tablespoons olive oil

Heat the oven to 375 degrees.

Combine the shallot, soy sauce, sesame oil, Dijon, Sherry and brown sugar in a small bowl. Evenly coat all sides of the filets with the mixture.

Combine the white and black sesame seeds in a bowl and dredge the salmon through the seeds to completely coat.

Heat the olive oil in a large, heavy oven-proof skillet. When the oil is hot, place the salmon skin side up in the pan. Cook the filets until the sesame seeds are golden brown, 2 to 3 minutes. Turn the salmon over, then place the skillet in the oven. Bake the salmon until it feels firm to the touch, another 5 to 7 minutes, depending on the thickness of the filets and your preference for doneness.